| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Fruits |
American |
American |
4 |
Servings |
INGREDIENTS
| 20 |
oz |
Boneless chicken breasts |
|
|
(5-oz each) — skinned, fat |
|
|
Removed |
| 4 |
oz |
Lean chicken meat — diced |
|
|
Fine |
| 1 |
tb |
Port wine |
| 2 |
|
Egg whites |
| 1/4 |
c |
Skim milk |
|
|
Salt and pepper — to |
|
|
Individual taste |
| 1 |
c |
Veal stock |
| 1 |
tb |
Bourbon |
| 1 |
c |
Dried fruit — see |
|
|
Directions |
INSTRUCTIONS
STEP ONE: Prepare the Filling-- Prepare 1 cup finely diced dried fruits
(apples, cherries, pineapple, apricots, and raisins). Put diced chicken
meat, Port, egg whites, skim milk, salt, and pepper in food processor and
create a mousse from these ingredients. Place into a bowl. Add diced mixed
fruits. Blend well. STEP TWO: Prepare the Roulades-- Flatten the chicken
breasts and place filling in the middle. Roll up tight. Place in smoker
until done.
STEP THREE: Prepare the Sauce-- While roulades are cooking, combine veal
stock and bourbon. Cook for three minutes. STEP FOUR: Presentation-- To
serve, cut chicken rolls at an angle into five or six pieces. Spoon sauce
over chicken.
Recipe By : Elmar Prambs of the Riverside Cafe, Austin, TX
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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